Mango Chili Chicken
Mango Chili Chicken is a delightful fusion dish that combines juicy chicken with sweet mango and a vibrant chili sauce, creating a tropical experience that is both comforting and exciting.
Ingredients
For the Chicken
- 500 g chicken breast, cubed Ensure the chicken is cubed evenly for cooking.
- 1/4 cup cornstarch Used for coating the chicken.
- 1/4 cup all-purpose flour Adds crunch to the chicken.
- 1 tablespoon ginger garlic paste Enhances flavor.
- Salt, to taste
- Black pepper powder, to taste
- Cooking oil, for frying Use enough oil for frying.
For the Vegetables and Sauce
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 2 green chilies, sliced Adjust quantity for personal spice preference.
- 3 tablespoons dark soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 1/2 cup water More if needed for sauce consistency.
- 1 tablespoon cornstarch (for slurry) Used to thicken the sauce.
- 1 mango, cubed Fresh and ripe for best flavor.
- Chopped green onions, for garnish
Instructions
Preparation
- Wash the chicken thoroughly and pat it dry with a paper towel. Cut the chicken into small bite-sized cubes.
- In a mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Add the cubed chicken and coat well.
Frying the Chicken
- Heat cooking oil in a pan over high heat. Add half of the coated chicken pieces to the pan and fry until golden brown, about 5-7 minutes.
- Remove fried chicken from the pan and drain on paper towels. Repeat with the remaining chicken.
Making the Sauce
- In a large wok, heat a little oil over high heat. Add minced garlic and sliced green chilies, stirring briefly.
- Toss in chopped onion and green bell peppers, cooking for about a minute until just tender.
- Stir in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar, mixing well.
Thickening the Sauce
- Dissolve cornstarch in water to form a slurry and add to the wok, stirring continuously as the sauce thickens.
- If the sauce is too thick, add more water until desired consistency is achieved.
Combining Ingredients
- Add fried chicken pieces and cubed mango into the wok, mixing gently until coated in sauce.
- Heat through but do not overcook the mango.
Serving
- Garnish with chopped green onions and serve hot.
Notes
To elevate flavor, marinate chicken in ginger garlic paste for at least 30 minutes. Consider adding roasted nuts for crunch if desired.